Open classic lasagna
Lasagne with bacon, beefburgers, celery, carrot, onion, tomato, mozzarella and basil.
Heat a skillet without oil or butter and fry the bacon strips for 5 minutes on low heat.
Drain the fat and add the burgers. Bake for 5 minutes on medium heat and push the burgers into small pieces with a wooden spoon while baking.
Meanwhile cut the celery into thin bows and the winter carrot into cubes of 1 cm. Chop the onion.
Add the celery, carrot and onion and cook for 5 minutes. Add the tomato cubes and cook gently with the lid on the pan for 10 minutes.
Stir occasionally. Season the sauce with pepper and salt.
Meanwhile, bring a large pan of water and possibly salt to the boil and cook the lasagne sheets in 4 minutes until al dente.
Cut the mozzarella into slices and halve the tomatoes.
Place a lasagne on each plate, divide half of the sauce and cover with half of the mozzarella. Make 2 layers on each board.
Cover with a lasagne, grate the Parmesan cheese over it and put the tomatoes on it.
Remove the leaves from the basil, tear the leaves into pieces and spread over the lasagne.
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